Roasted Beet, Onion, and Orange Salad

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To me, this was quick and easy and very tasty. I made the recipe exactly as described, but did serve it over baby arugula for even more color. Even my 15-year old, who "doesn't like" beets, was more than willing to eat this. With spicy grilled shrimp, it was a quick and tasty meal.

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Love this salad. The looks and the flavor.
If only someone would tell Michael the word is "cilanTRo" NOT "CilanTHRo"
PLEASE no "H" ! Either that or not allow him to make anything with cilantro in it.
I'm really not that obsessed about it just mildly irritated everytime he says it.

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I've made this dish numerous times now and it is always a hit. Sometimes I use the pearl onions, sometimes I get lazy and just coarsely chop 2 big sweet onions and roast that since it requires less prep. That makes it slightly less beautiful, but aside the the delicious flavor of this dish, the purple white and orange colors look beautiful and make a striking impression on guests. If you keep the beets and onions separate until assembling so that the beet color doesn't bleed onto the other veggies, it looks even better.

I would second the folks who peeled the beets first - I also found it cumbersome and messy to peel them after roasting. I even just left the peels on once and barely noticed the difference anyway. The hazelnut oil is far from essential, I've used canola to avoid buying one bottle of specialty oil that goes bad before it is ever used again. I've also done it with/without the hazelnuts and substituted toasted pecans once. The dish was still delicious and a hit any of these ways. I have found that using fresh squeezed OJ is better than skimping with bottled.

Regardless, this is a recipe that is easy to make, healthy, delicious and will impress people. What more could you ask for?

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I made this receipe for Valentines Day along with a rack of lamb. It went very well together. This salad is very flavorful and full of stimulating textures. I bought raw hazelnuts and then roasted them myself at 275 for 15 min. They taste WAY better than pre-roasted canned hazelnuts. For the beats, I agree with the other people, roast them for about 40 min. then add the onions. I bought fresh pearl onions and they tastes amazing. I could not find pecorino cheese, so I used a fresh hard parmashan cheese and shaved it. I used the hazelnut oil, however you can't really tell since there are so many flavors in the salad. Since hazelnut oil is kind of pricey, olive oil would work too.

Overall, this salad tastes amazing and would definitely "wow" the pants off anyone! I would say the skill level is a 1-2, but it is very labor intensive from peeling the membranes off the oranges to roasting the hazelnuts, to peeling the beets. Leave yourself a lot of prep time. It's totally worth it; I will make this for many years to come for special occasions.

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Not only is delish but very impressive.
My date was terribly impressed.

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I made this dish for Thanksgiving dinner (served with salmon and it was wonderful. I had trouble peeling the beets so next time will peel first. I did not have any trouble with beets bleeding into the onions. The combination of beets, onions and oranges was amazing. Will definitely make this again.

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I had to leave before this was eaten and was told that it was beautiful and a most interesting combination of flavors.

I did try to cook beets in the oven, (they were not done after 30 min. I peeled them and chopped them and cooked them again for 15 min, at which time they were done.

I cooked the beets and onions together after 30 min. in the oven. I had trouble getting the skins off the onions. I found that the best way to skin them is to chop off the root end, boil them in water for 2 minutes, then to pop them out of their skins. I would cook them separately next time. I didn't like the way the beets bled onto the onions.

I used walnuts instead of the called for nut.

I also used a bed of chopped lettuce, for an additional color presentation, plus it helped this salad to serve 7 people.

I plan to cook this again for a luncheon in 1 week.

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I have made this twice and both times it was great. Both times I did not use hazelnut oil or the hazelnuts, just olive oil. The second time I made it I did peeled the beets first and covered them in foil. great!

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Refreshing and SIMPLE

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I made the salad according to directions and it was a real hit with all of the guests. I saved a small portion out for myself the next day. I discovered I liked it even better cold. Wow it was great.